Blitz the biscuits in a food processor, add the melted butter and blitz again. If you don’t have a food processor, pop the biscuits in a plastic bag and use a rolling pin to crush. Mix with the butter in a bowl.

Fill the bottom of your Kilner jars with the biscuit base and leave to cool in the fridge for 10 minutes.

Remove the jars from the fridge. Empty the caramel into a bowl and add a pinch of sea salt. Mix with a spoon until the caramel starts to warm and loosen. Spread the caramel over the biscuit bases and leave to chill in the fridge for a few hours.

When you’re ready to serve, slice up the bananas and scatter over each. Whip the double cream until thick and heavy then layer over the bananas.

Finish by sprinkling the dark chocolate over the cream and a light dusting of cocoa powder.